1 cup dry oats
½ cup skim milk
1 cup mashed ripe
½ cup egg
substitutes or 2 eggs
½ cup canola oil
1 cup whole wheat
1 cup all-purpose
2 tablespoons sugar
substitute for baking or ¼ cup sugar
2 teaspoons baking
½ teaspoon baking
½ cup sugar-free
1. Heat oven to 350
degrees. Lightly coat the bottom of a loaf pan with cooking spray.
2. Combine oats and
milk in medium bowl; mix well. Let stand 10 minutes. Stir in bananas, eggs and
oil until combined.
3. Combine flours,
sugar substitute, baking powder, and baking soda in large bowl; mix well. Add
banana mixture to dry ingredients all at once; stir just until ingredients are
4. Stir preserves in
small bowl until thinned to spreading consistency.
5. Pour half of batter
into loaf pan. Spoon preserves over batter, spreading to evenly cover. Spoon
remaining batter over the preserves. Bake 55-60 minutes or until wooded picked
inserted in center comes out clean.
6. Cool in pan on wire
rack 10 minutes. Remove from pan. Cool completely. Cut into 16 slices.
Note: Store banana
bread tightly wrapped in plastic wrap at room temperature.